My family’s potato kebab recipe is a real winner and is incredibly versatile – the kebabs can be served as a snack, starter or even as a main meal. My original recipe was just made with regular potatoes. However, since moving to Hong Kong, I’ve loved the array of potatoes on offer, from white, to yellow, to purple. So I’ve adapted the recipe by incorporating tender sweet potato flesh with the original potatoes. I’ve opted for the yellow-fleshed sweet potatoes because they seem to take less time to cook. The end result is a soft, sweet and succulent kebab that is still easy to make. The chilli flakes give a slight kick that works well with the caramel-like sweetness. I love the kebabs on toast with a fried egg on the side – ideal to fill my belly at dawn before a day of Ramadan fasting.

Week 2: sweet potato kebabs

Prep time: 25 min

Cooking time: 5 min

Serves: makes 5–8 kebabs, depending on size


  • 1 medium potato, boiled and crushed
  • 1 medium sweet potato, boiled and crushed
  • 1 medium onion, peeled and chopped finely
  • ½ tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp chilli flakes
  • ½ tsp paprika
  • ½ tsp salt
  • handful of sultanas
  • handful of freshly chopped mint and coriander
  • 2–3 tbsp plain flour, to coat
  • 2–3 tbsp sunflower oil, for frying


  1. In a large bowl, mash together the boiled potatoes.
  2. Add the chopped onion, garlic, ginger, chilli flakes, paprika, salt, sultanas and chopped herbs. Mix well.
  3. Take a small lump of the potato mixture and roll to form a sausage shape. Coat evenly with a light dusting of flour.
  4. In a frying pan, drizzle in the sunflower oil, just to cover base of the pan, and heat.
  5. Place the floured kebabs into the pan and shallow-fry on medium heat for about 5 min, turning gently by shaking the pan. The cooked kebabs should be golden with a slightly crisp exterior.
  6. Serve immediately, garnished with sprigs of fresh coriander, with naan or rice.

Recipe notes:

  • The prepared potato mixture can be kept in a plastic container in the fridge for 3–4 days. Simply shape into kebabs whenever you want to serve.
  • You can use white potatoes on their own if you do not want a sweet kebab. Use 2 medium-sized potatoes along with the other ingredients.

MORE: Week 1’s Ramadan recipe for tangy okra

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